How to Froth and Steam Milk for Latte Art, Cappuccino and More

This article walks you through the fundamentals of frothing and steaming milk to make popular milk-based espresso drinks at home, including lattes, cappuccinos, flat whites, and café macchiatos. You’ll also learn the key differences between these drinks, how to properly texture milk, and how to pour basic latte art designs such as a heart, rosetta, or tulip.Espresso machine with a steam wandFrothing pitcher (12 oz for small drinks, 20 oz for larger drinks)Thermometer (optional but useful for monitoring milk temperature)Clean cloth for wiping the steam wandCoffee and Milk Balance: Good, fresh espresso is essential. Whole milk provides a sweeter, creamier texture, while lower-fat milk holds more air, making it good for cappuccinos.Drink Definitions:Latte: Double shot of espresso + steamed milk, light froth, typically 8–12 oz. Froth milk to ~140°F.Flat White: Latte served in a cappuccino cup (smaller portion).Cappuccino: 1/3 espresso, 1/3 steamed milk, 1/3 froth, made in a 5–7 oz cup. Requires more air injection than a latte.Café Macchiato: Espresso “marked” with a small amount of foam.Start with cold milk in a cool pitcher filled up to the bottom of the spout.Purge the steam wand to clear out any condensed water.Insert the steam wand tip just below the milk’s surface, keeping the spout of the pitcher aligned against the wand.Open the steam knob fully. Lower the pitcher until you hear a gentle hissing sound. This is the “stretching” stage, where air is injected. The more air added, the thicker the froth will be. Once the milk warms slightly, bury the tip under the surface to stop aeration and continue steaming to your target temperature.If you are measuring with a thermometer, you are aiming for ~140°F.If you don't have a thermometer, you can use your free hand to touch the side of the frothing pitcher. Once it's too hot to touch, the milk is hot enough.Caution: If you're measuring a temperature higher than 150°F, then you risk scalding the milk. This will result in loss of sweetness and a burnt taste. Purge the steam wand, insert the tip of the wand just below the surface, and open the steam knob fully.Lower the pitcher until the tip of the steam wand is just at the surface of the milk. You will hear a hissing noise, like tearing paper. This is the sound of air being added to the milk.When warm, bury the tip and continue steaming to ~140°F.Swirl milk to eliminate bubbles; tap pitcher to break large ones.Begin pouring from above the cup’s center so milk sinks under espresso, then lower the pitcher to let the foam rise. Sweep across the center at the end for a smooth latte finish.Purge steam wand, tip well below the surface, then open the steam knob.Lower the frothing pitcher to create more audible hissing than with a latte. This injects more air.Continue until the milk thickens, then bury the tip to finish heating.Steam to ~140°F, wipe and purge the wand.Pour directly into the center of the espresso, producing a thicker foam layer with a ring of crema around the edge.Froth a small amount of milk to cappuccino-style foam.Brew a single espresso shot.Spoon or pour a dollop of foam on top to “mark” the espresso.Rosetta: Start high in the center, lower the pitcher, move side-to-side while pouring, then sweep across at the end.Tulip: Pour a short rosetta-like base, stop, then pour small layers stacked on top, finishing with a sweep.Heart: Start in the center, lower pitcher, hold steady to form a circle, then sweep across to finish the heart.Note: Latte art requires properly textured milk. Too much foam or incorrect milk texture will make pouring difficult.

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